Poulet DGChicken with Fried Plantains

Name: Poulet DG (Chicken with Fried Plantains)
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Cameroon
Ingredients: 1200 g Whole Chicken (cut into serving pieces); 700 g Plantain (peeled and sliced); 320 g Tomato (finely chopped); 180 g Red Bell Pepper (finely chopped); 200 g Onion (finely chopped); 14 g Garlic (crushed); 14 g Fresh Ginger (crushed); 2 pcs Bay Leaf; 120 ml Vegetable Oil; 40 ml Vegetable Oil; 2 pcs Bouillon Cube (crumbled); 4 g Salt; 5 g Salt; 3 g Black Pepper; 700 ml Water

A celebratory dish of chicken simmered in a savory tomato and pepper sauce, then finished with sweet fried plantain. The contrast of tender chicken, silky sauce, and golden plantain makes it especially popular for gatherings and special meals.

Prep

35m

Cook

1h 15m

Serves

Estimated

Nutrition

Per serving

1256kcal

Calories

59g

Protein

84g

Fat

69g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Stew

1.2kg
Whole Chicken (cut into serving pieces)
700g
Plantain (peeled and sliced)

Sauce

320g
Tomato (finely chopped)
180g
Red Bell Pepper (finely chopped)
200g
Onion (finely chopped)
14g
Garlic (crushed)
14g
Fresh Ginger (crushed)

Stew

2pcs
Bay Leaf

Plantains

120ml
Vegetable Oil

Chicken

40ml
Vegetable Oil

Stew

2pcs
Bouillon Cube (crumbled)

Chicken

4g
Salt

Sauce

5g
Salt

Stew

3g
Black Pepper
700ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

9 steps

01
Heat the vegetable oil to 180°C (356°F). Fry the plantain until golden, then drain.
02
Season the chicken pieces with the salt and black pepper.
03
Heat the vegetable oil in a large pot and brown the chicken lightly, then remove it.
04
Add the onion and cook until softened. Stir in the garlic and fresh ginger.
05
Add the tomato and red bell pepper and cook until they break down into a thick sauce.
06
Return the chicken to the pot. Add the bay leaves, bouillon cubes, salt, black pepper, and water.
07
Cover and simmer until the chicken is tender and reaches 74°C (165°F) in the thickest pieces.
08
Fold in the fried plantain and simmer briefly so it absorbs some sauce without falling apart.
09
Serve hot when the sauce is thick and glossy.

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